Buck's Returns to Washington D.C. for the Democratic Governor's Conference |
Chef Scott Mechura with Governor Bullock
On the road again with the Buck’s team
Buck's Chef (Scott) and Owner (Chuck) were invited for the second time to Washington D.C. for the Democratic Governor's Conference, and to help raise awareness for No Kid Hungry and Share Our Strength.
By Chef Scott Mechura
A chef’s day to day grind can often get monotonous. We create and prepare great food and experiences, but one of the most important factors to our repertoire is consistency. That consistency can at times get shrouded in boredom. But once in a while, you get to be a part of something that turns all of the minutia upside down.
About two weeks ago I attended the DGA conference in Washington DC along with Chuck, one of our owners, and Valerie Edwards, our Director of Sales and Marketing. For Chuck and I, it was a return visit, as we were fortunate enough to be invited back for a second consecutive year. I say fortunate because they only invite 10 chefs from Democratic states, and rarely ever invite a chef a second time.
I say fortunate because while this is in fact a democratic event, the platform for this particular event is Share our Strength with it’s main campaign being No Kid Hungry.
Founded in 1984 by siblings Billy and Debbie Shore after being moved by the devastating hunger ravaging Ethiopia, Share Our Strength and No Kid Hungry’s mission is to end childhood hunger by ensuring all children get the healthy food they need every day. In addition, they strive to Improve food access by increasing participation in school breakfast, summer meal, and afterschool meal programs, develop/improve resources for families to empower kids and parents to make healthy food choices through delivering nutrition education and cooking classes in a fun and interactive way, and finally, raising awareness of this very important issue by engaging youth.
After watching a documentary last year put together by some of the nations top chefs called A Place at the Table, Valerie was so moved, as it hit so close to home for her childhood, she felt compelled to attend this year’s event with Chuck and I.
The event was attended by nearly 800 guests, and the format of the event is for each chef and Mixologist to prepare one small appetizer or cocktail, respectively. And following the customary protocol, all the chefs make plates to deliver to the other visiting chefs to try. And that includes the mixologists as well. From foie gras panna cotta, to roasted beet salads, fish tacos, to salmon pastrami. Chefs are a competitive bunch while simultaneously possessing unusually strong support and respect for one another. We love sharing our dishes with one another, especially with chefs from around the country.
After attending this event for the second year, and already being invited back next year, the Buck’s team has become increasingly passionate about their mission. So much so that Buck’s is hosting our own No Kid Hungry event in early April.
I enjoy every day I come to work here at Buck’s, but when we have an opportunity to be a part of something as meaningful as this event, I will gladly leave Buck’s behind for a weekend.
Scott Mechura has spent a life in the hospitality industry. He is a former certified beer judge and currently the Executive Chef at Buck’s T-4 Lodge in Big Sky
BUCK’S T-4 ANNOUNCES NEW ADDITION TO LEADERSHIP TEAM |
Jeremiah Dawson to Manage Historic Big Sky Restaurant
Big Sky, MT, February 22, 2016– Big Sky's historic Buck's T-4 Lodge owners Chuck Schommer and David O'Connor are pleased to announce the addition of Jeremiah Dawson to their senior leadership team.
“We are proud to bring Jeremiah to the Big Sky community, and excited to add his skills and experience to our team", said Co-Owner and Director of Food and Beverage Chuck Schommer.
Jeremiah grew up in Big Timber, MT before pursuing his education in hospitality and the culinary arts at Johnson & Wales in Denver. He spent several years honing his management skills in country club settings in Denver and Lincoln, NE before returning to Montana. He earned both his Associate's Degree in Culinary Arts and Bachelor's in Resort Food & Beverage Management from Johnson & Wales.
Jeremiah joins Buck's T-4 as Dining Room Manager. His responsibilities will include coordinating all aspects of the service experience at Buck's, as well as reservations, training and hiring for the nationally-recognized restaurant. He can usually be found greeting guests in the evenings in Buck's newly completed restaurant entrance. He can be reached at 406-993-5222, or email@example.com.
Buck's T-4 Lodge is known throughout Montana and the Yellowstone area for warm, Western hospitality and inspired cuisine. Buck's has been hosting visitors to Big Sky and Yellowstone Park since 1946.
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For additional information, please contact David O'Connor at 406-993-5325 or email at firstname.lastname@example.org.
Buck's T-4 Director of Sales Recognized |
Valerie Edwards, our Director of Sales, was recently recognized for her commitment to excellence and service to her guests by the Montana Lodging & Hospitality Association. The MTLHA awarded Val the 2015 "Montana Hospitality Sales Professional of the Year" at their statewide annual convention in Kalispell.
The recipient is selected each year as one who demonstrates not only excellence in their profession, but also for service to the community, civic achievements and other quality traits. The award is voted on by peers in the industry.
A recent graduate of the prestigious Leadership Bozeman" program, Valerie embodies the leadership qualities that make us so proud of our management team.
Buck's Staff Visits Local Farms |
In May Buck's staff toured local farms that help provide food for our tables.....
Traveling to warmer climates, hiking for the last secret skiing stashes, hitting the spring white water, fly fishing, and dusting off the golf clubs. These are all activities most Big Sky locals eagerly participate in as our busy seasons come to a close. But if you are a part of the Buck’s team you also take field trips. Field trips to some of the many farmers and ranchers that supply Buck’s with much of its quality products. Today the Buck’s team took a field trip day in which they made several stops: First, a trip to pick up our latest batch of fresh local honey with honeycomb. Next we paid a visit to a local gardener who will be supplying them with produce specifically grown for Buck’s. Then it was off to the Lazy SR Ranch in Wilsall to see where some of our beef, pork, and chickens come from. Lastly the team drove down to Chico Hot Springs to see their expansive garden in hopes Buck’s could take some pointers when they build one of their own in the near future. It is the camaraderie of the Buck’s team that makes field days like today so special.
Executive Chef, Buck's T-4
Personal Wine Dinner April 6-11. 3 Courses, 3 Wines, $44 |
For our final week of the winter season, we are offering another installment in our popular Personal Wine Dinner series. Chef Mechura has designed a seasonal menu featuring local items paired with a wine for each course for only $44. Call for reservations at 995-4111, let us know you're interested in the Personal Wine Dinner.
Durham Ranch quail, cheddar stone ground grits, maple bacon demi glace.
Clairette de Die Sparkling Wine, Carod Freres, Rhone NV
Wagyu beef flat iron, fondant potato, grilled asparagus, rich chanterelle mushroom jus.
"Firehouse Red" Red Wine, Tamarack Cellars, Columbia Valley 2012
Huckleberry cake, huckleberry syrup, chocolate ice cream.
Late Harvest Malbec, Susanna Balbo, Argentina 2011
Carod Freres Clairette de Die
Clairette brings delicacy and lightness to the wine whereas Muscat gives its typical sweet flavor. The wine displays intense aromas, a refreshing balance of fruit and acidity with peach, orange and white flowers flavors.
Clairette de Die is produced with the ancestral dioise method. The grapes are rapidly pressed after the harvest and then placed in vats at low temperatures (replicating the process used by the Voconces in ancient times who kept the jars in the icy waters of their local rivers). The half-fermented must is bottled and fermentation continues in the bottle, giving a naturally sparkling wine. Disgorging occurs at least six months after bottling, while the wine still contains sugar and has reached an alcohol content of 7 to 9 %. This is a sparkling wine with very fine bubbles, light in alcohol (8°), and containing residual sugar (incomplete fermentation).
Tamarack Cellars Firehouse Red
Deceptively sweet aromas of strawberries, raspberries and rose petals. The flavors are dark, rich, lusciously mouthwatering, with cherries, boysenberries, tart plum skins, hints of leather, sweet pipe tobacco, and coffee beans. The tannins are firm, but not a bit edgy and the finish lingers with just a touch of anise.
Crushed gently and dropped by gravity into small 1.5 ton bins, cold soaked a minimum of 48 hours, then inoculated with a variety of yeasts, hand-punched and pressed directly to barrel, where the wine finishes both primary and secondary fermentation.
Susanna Balbo Late Harvest Malbec
The glass-coating, opaque purple-colored 2009 Malbec Late Harvest was made with naturally dried grapes using the appassimento method. The wine finished at only 14% alcohol but with 108 g/l of sugar and spent 18 months in 100% new French oak. Plush on the palate, it offers up loads of sweet black cherry fruit.
Buck's Restaurant Closes April 11 |
The restaurant at Buck's T-4 will be closing for the Spring off-season April 12-June 4. Reservations can be made by calling 406-995-4111 or email. Thanks for a great winter!
Chef and Owner Chuck Schommer Judges Culinary Competition |
It's a culinary competition that brings together industry and the classroom, as high school students from across Montana put their skills to the test.
A total of 37 students from seven high schools across the state put their culinary skills to the test in the annual ProStart Invitational.
“ProStart program is juniors and seniors interested in going into the culinary arts kitchen or management side," explained Sarah Boyer.
One competition asks students to prepare a three-course meal. In one hour. Using only two burners.
They're judged on taste, teamwork, safety and sanitation, among other skills.
"I have to make sure everyone is doing what they're supposed to,” said Raschel Helcher, a senior from Drummond High School.
Chef and owner of Buck's T-4 in Big Sky, Chuck Schommer, was one of the judges.
“Many have to try out for the team just like in athletics and make the cut,” said Schommer. “Then hours and hours of practice to develop recipes and menu."
"My part in the competition is to make and decorate the cake,” explained Emily Johnson, a student at Red Lodge High School. “And this is the one I made right here. It's a white chocolate cake with lemon curd and white chocolate icing."
Montana Ale Works chef Roth Jordan says this program is a great asset for employers.
“Having a program like this takes kids at a young age and starts to teach them about hospitality industry,” said Jordan. “It's really important for Montana and all of us who depend on tourism as part of our local industry."
The culinary winners were Bozeman High School Students, who will go to nationals in Anaheim, California.
Story by Brooke Boone
Click on the link to watch the KBZK News video of the competition
Chuck and Scott Represent Montana in Washington DC |
Chef/owner Chuck Schommer and Executive Chef Scott Mechura of Bucks T-4 Lodge in Big Sky recently returned from the Taste of the Nation event at the Democratic Governors Association event in Washington DC. Chef Schommer was one of 10 chefs selected from around the country to present a dish and to represent Montana. The dish of choice was a Duck Bacon BLT appetizer. We called it a Montana BLT, duck fat fried Wheat Montana crouton, house cured duck bacon, spiced roasted tomato honey jam, petite greens.
No Kid Hungry chef champions from around the country participated in the Democratic Governor's Association Taste of America Gala, preparing gourmet culinary creations while helping to raise awareness about the No Kid Hungry campaign. The tasting-style event will provide Share Our Strength an opportunity to highlight our national No Kid Hungry campaign and dedicated community of No Kid Hungry chefs before the nation’s Democratic Governors and 700 top business leaders from across the country. Along-side the chefs are outstanding No Kid Hungry mixologists presenting signature cocktails.
When speaking about the event Chuck said,
"Share Our Strength and The No Kid Hungry campaign is a great cause and something I am passionate about. To be selected to work side by side with leading chefs and mixologists from around the country was truly an honor."
Click on the link for more information on Share our Strength and No Kid Hungry.
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